4 slices sourdough bread
2 1/2 tablespoons Bertolli olive oil
1 garlic clove, halved
2 medium vine-ripened tomatoes, seeded, finely chopped
2 tablespoons torn fresh basil leaves
1 teaspoon red wine vinegar
Pinch caster sugar
Heat a chargrill pan over medium-high heat. Brush both sides of bread slices with 2 tablespoons oil. Cook for 1 to 2 minutes each side or until golden and charred.
Slice garlic glove in half and rub cut side of garlic over one side of each bread slice.
Combine tomato, basil, vinegar, sugar and remaining oil in a bowl. Season with salt and pepper. Spoon tomato mixture onto chargrilled bread and serve.